Mushrooms are a source of iron, selenium, potassium and phosphorous and make a healthy addition to many soups and stews. You can dry, or dehydrate, mushrooms for use later. Add them to stews and soups directly or rehydrate them and then toss into omelets or pasta sauces.
Wash the mushrooms and allow them to dry.
Cut the mushrooms into 1/4 inch slices. If the mushrooms are very small, slice them into halves or quarters.
Dry the mushrooms at a temperature between 100 and 140 degrees for 4 to 8 hours. The ideal temperature is 125 degrees. Place the mushrooms in a sunny window on a hot day, put the mushrooms in the oven or use a food dehydrator.
Test the mushrooms. They become brittle when they are fully dried. When the mushrooms completely dry, label them with the date and store them in an air tight container.
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